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Im working on a few stainless paring knives. And, As I started grinding the bevels I was unsure if I should take the grind full on the edge or stop it just short or the handle area.
The handle will stop just behind the index finger groove. and there will be no bolsters. At least thats the plan at the moment.
Heres a picture of the blades. Any input would be appreciated.
Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas
LINK to Limited run of AEB-L Stainless 240mm Gyuto/Chef PRE BUY
Knock, Knock, Knock.. Hello..... anyone?
Full cutting edge or stop short just in front of the index finger grove?
Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas
LINK to Limited run of AEB-L Stainless 240mm Gyuto/Chef PRE BUY
Full edge for sure.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
full
Hey Randy - I would go full.
No reason not go full with the finger cutout and no bolster.
"God sends meat and the devil sends cooks." - Thomas Deloney
Full length Randy - it's more useful not to mention easier to sharpen.
Full edge. Looks like a winner!
Though I could not caution all I still might warn a few: Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
That index finger groove looks like a great idea...
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
Thanks guys, That was my gut feeling but I wanted to get some input from my fellow knife nuts!Ill post up some image ASAP
Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas
LINK to Limited run of AEB-L Stainless 240mm Gyuto/Chef PRE BUY
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